Pineapple Rise

From Yankee Magazine's Great New England Recipes

Fruit Recipes | Miscellaneous Recipes | Puddings and Custards Recipes

Yield: Serves 10-12.

Especially appealing in the summer. When Charlie competed in the Professional Pineapple Cooking Contest in Hawaii, he discovered that cooking technique and style counted in the judging as much as the creation itself.

• 1 can (20 ounces) crushed pineapple
• 1-1/2 cups sugar, or 1/2 cup honey
• 3/4 ounce plain gelatin
• 6 egg yolks
• 6 egg whites
• 1/8 teaspoon salt
• 1-1/2 cups heavy cream, whipped
• Whipped cream and strawberries for garnish

Drain and grind or puree pineapple. Add half the sugar or honey. Remove 1 cup of puree and sprinkle gelatin over the top of it to soften. Combine egg yolks and rest of sugar or honey and cook over low heat or in double boiler, stirring until mixture thickens. Add the gelatin mixture and stir until the gelatin dissolves. Cool to lukewarm and add remaining puree. Whip egg whites and salt in a bowl until foamy. Fold in whipped cream. Gently fold in pineapple mixture. Pour into mold or oblong pan. Chill until firm, approximately 2 hours. Garnish with whipped cream and strawberries.

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